Malaysian Fish Head Curry
Aromatic one-pot curry with tender fish head, coconut milk, and warm spices. A Malaysian seafood classic that's deeply flavorful and ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 lbs fish heads (snapper or grouper), cleaned and halved
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste
- 3 medium shallots, sliced thin
- 2 tbsp fresh ginger, sliced into thin matchsticks
- 1.5 tbsp tamarind paste (or lime juice)
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high heat until shimmering, ~90 seconds.
- 2
Add red curry paste and stir constantly until fragrant and darkened, ~2 minutes.
- 3
Add shallots and ginger, stirring, until softened and fragrant, ~3 minutes.
- 4
Pour in coconut milk and 1 cup water, stirring to combine. Bring to a gentle simmer.
- 5
Arrange fish head halves in the pot, nestling them into the broth. Simmer 18–20 minutes until flesh flakes easily from bone.
- 6
Stir in tamarind paste. Taste and season with salt and pepper.
- 7
Serve hot with jasmine rice and lime wedges on the side.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- knife and cutting board
- measuring spoons
- ladle
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